The nutritional value of fish is particularly high. When I was a child, I heard elders often say that children who eat more fish meat will be very smart, so when I was a child, I was often held my nose and drank fish soup. Now, after becoming a mother, I like to stew more fish soup for my children, hoping that my baby can absorb more.

White fish soup is like milk. When I grow up, I gradually fall in love with fish. I feel that whether I eat fish or drink stewed fish soup, it is especially fresh, sweet and delicious. In addition to frying fish directly in fish soup, it is also my favorite. I believe many friends will like the fish fried crispy and tender, and every bite feels particularly fresh and tender. However, many people will encounter a problem when frying fish, that is, it is easy to disperse the fish, or the fish skin sticks to the pot, but this problem will not occur when I cook at home, so I will share with you how to cook the fried fish delicious, and it will not stick to the pot without peeling.

At first, like many people, when I fry fish, the skin sticks to the pot and the meat is a little scattered. Later, I learned from many friends who are cooks and finally knew how to make it delicious and beautiful, and keep the whole fish intact. Let's try it with my steps.

First of all, clean the fish you bought. Don't feel that it is almost dry and then throw it into the pot. This will increase the risk of oil spillage and make it easier to burn. Be sure to use the special absorbent paper for the kitchen to suck up the water. After sucking up, draw a few cross-shaped knives on the surface of the fish, and the knives should be slightly deeper, which will be more delicious. You can also cut the fish tail a little shorter.

After the fish is washed, put it in a big bowl, add two spoonfuls of cooking wine to remove the fishy smell, and then marinate it with two spoonfuls of onion and ginger salt. It will be better to put onion and ginger in the fish belly to remove the fishy smell. When the fish is marinated, we can prepare some side dishes. First, prepare a green pepper and red pepper, remove the seeds and cut into diced peppers. Then cut a little shredded ginger and garlic, cut green onions into chopped green onions, and add a little coriander, which is often used for flavoring.

At this time, the fish is basically marinated. After taking it out, wash it with flowing water. You don't have to worry about washing off the taste. Instead, washing it can remove the residue on the surface, because the fish is relatively fresh, and washing it and frying it will be more delicious. Then take out the kitchen paper to dry the water on the surface of the fish. If you want to fry the fish without sticking to the pan and breaking the skin, the next step is also very important. Prepare a small amount of dry flour and sprinkle a thin layer on the fish, so that the fish can keep dry all the time, and the skin of the fish will not break when it encounters high temperature.

The next step is to fry the fish in the pan. You must use an iron pan to dry the pan with high fire. After the pan is cooked until it smokes, add a little vegetable oil, shake the pan, and grease the whole pan. After the hot oil is burned until it smokes, pour out the hot oil, add a little cold oil, and then put the fish in the pan and fry it with low heat, so that the fish will not stick to the pan.

You don't have to turn over immediately when frying, you can keep shaking the pot to make the fish evenly heated. When the other side of the fish changes color and doesn't feel scattered when shaking, you can turn over. Be patient and don't worry, otherwise the fish will easily spread out in this step, which will affect the taste. It's almost the same when the fish is fried golden on both sides.

Stir-fry minced onion and ginger in hot oil, then add diced pepper, stir-fry until fragrant, then continue to add soybean sauce and half a bowl of water, and after boiling, you can start adding soy sauce and pepper to taste. After the sauce is cooked, put the fish in and simmer for a while, and it will take about 5 minutes to cook ~ you can put the coriander to color. The fish cooked in this way is tender and crispy outside, and the juice is basically sucked into the fish. Every bite is particularly tender and juicy, and the whole fish is intact and the skin does not stick to the pot.

This is the fish fried in this way. Remember not to throw the fried fish directly into the pot. Do these two steps more, and the fish will be more delicious and non-stick.